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Chicken fajita and rice soup


 
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Serves: 6 servings
INGREDIENTS
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 chicken breasts (1 pound), thinly sliced
  • 1/2 large onion, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 1 small orange bell pepper, thinly sliced
  • 1 small yellow bell pepper, thinly sliced
  • 4-6 cloves garlic, minced
  • 3 tablespoons flour
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 2 teaspoons chicken bouillon (powder)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 3/4 cup uncooked long grain white rice
  • 1 15 oz. can black beans, rinsed and drained
  • 1 4 oz. can mild green chilies
  • 1 14 oz. can crushed tomatoes
  • 4 14.5 oz. cans low sodium chicken broth
  • 2 tablespoons cornstarch
  • 1 cup freshly grated Pepper Jack cheese, or more to taste

  • Garnish
  • Tortilla chips/strips
  • Fresh cilantro
  • Sour cream
  • Avocado
  • tomatoes
  • Hot sauce to taste
INSTRUCTIONS
  1. Melt butter in olive oil over medium high heat in a large Dutch oven/soup pot. Add chicken and onions and sauté for 3 minutes.
  2. Add bell peppers, garlic, flour and all seasonings/spices. Cook, stirring constantly, for 2 minutes.
  3. Stir in rice, black beans, green chilies, crushed tomatoes and 3 cans chicken broth. Mix cornstarch with last can chicken broth and add to soup. Bring to boil then reduce heat and simmer on medium low, stirring occasionally, for 8-12 minutes or until rice is cooked.*Note: Cooking time may vary depending on how long it takes to bring your soup to a boil so I suggest checking the rice occasionally until done.
  4. Remove from heat and stir in cheese. Add additional chicken broth/water to thin soup if desired. Garnish individual servings with desired toppings.
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